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Frosty Raspberry Parfaits Recipe

Frosty Raspberry Parfaits Recipe

My layered dessert looks so elegant and pretty. It gets compliments every time I serve it. Parfaits are a traditional part of our Fourth of July buffet. —Clare Hafferman, Kalispell, Montana
TOTAL TIME: Prep: 35 min. + freezing YIELD:6 servings


  • 4 cups fresh or frozen raspberries, thawed, divided
  • 4 egg yolks, lightly beaten
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
  • Additional fresh raspberries, optional


  • 1. Place 2 cups raspberries in a food processor; cover and process until blended. Press through a fine mesh strainer; discard seeds and pulp.
  • 2. In a small saucepan, combine egg yolks and sugar; stir in raspberry puree until smooth. Cook and stir over medium heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Transfer to a bowl. Refrigerate until chilled.
  • 3. Fold in whipped cream. Coarsely mash remaining raspberries. In six freezer-proof parfait glasses, layer 1 tablespoon mashed berries and 1/4 cup cream mixture. Repeat layers. Cover and freeze for 6 hours or overnight. Garnish with additional raspberries if desired. Yield: 6 servings.

Nutritional Facts

1 serving (1 each) equals 215 calories, 11 g fat (6 g saturated fat), 169 mg cholesterol, 13 mg sodium, 27 g carbohydrate, 6 g fiber, 3 g protein.